Preheat your oven to 190°C (375°F) and butter your baking dish to prevent sticking.
Cook the pasta in a large pot of boiling salted water until just al dente, about 8 minutes. Drain and set aside.
Melt the butter in a saucepan over medium heat, listening for it to sizzle gently. Add the flour and whisk constantly for about 1 minute until smooth and slightly bubbly.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook for about 3 minutes until the mixture thickens slightly and becomes creamy.
Stir in the shredded cheddar, Parmesan, and smoked paprika. Keep whisking until the cheese melts completely and the sauce is smooth and flavorful.
Combine the cooked pasta with the cheese sauce, folding gently with a spatula to coat every piece evenly. Transfer this mixture into your prepared baking dish.
Sprinkle some extra shredded cheese over the top for added cheesiness, then evenly distribute the crushed potato chips for that irresistible crunch.
Bake uncovered for 20-25 minutes until bubbling around the edges and the top is golden brown and crispy.
Remove the baked pasta from the oven and let it sit for 5 minutes. This helps the cheese set slightly and makes serving easier.
Slice into portions, scoop onto plates, and enjoy the crispy, cheesy, smoky baked pasta with a satisfying crunch.
